Shrimp and Mango Curry
Ingredients
- 2 tbsp Unsalted Butter
- 1 tbsp Minced Garlic
- 1 tbsp Minced Fresh Ginger
- 1/2 tsp Cayenne Pepper
- 2 cup Coconut Milk
- 16 Jumbo Shrimp, peeled and deveined
- 1 Large Sweet Potato, peeled, diced and boiled/steamed until tender and quickly chilled
- 3 tbsp Chopped Fresh Cilantro
- 1 Small Onion, diced
- 2 tbsp Madras Curry Powder
- 2 tsp Sea Salt
- 1/2 tsp Freshly Grond Black Pepper
- 1 cup Water
- 1 Large Firm but Ripe Mango, peeled, pitted and dice
- 3 tbsp Minced Green Onion (white and green parts)
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Instructions
- Melt butter in a large heavy saucepan over medium heat. Add onion and garlic and sauté until aromatic, about 3 minutes.
- Stir in curry powder, ginger, sea salt, cayenne and black pepper. Add coconut milk and water; bring to a simmer and cook for 2 minutes.
- Add shrimp, mango and sweet potato to saucepan; bring back to a simmer and cook for 4 to 5 minutes more or until shrimp are pink.
- Garnish the shrimp and mango curry with green onion and cilantro.
Categories: Lunch & Dinner